Sheet Pan Tandoori Chicken and Spiced Cauliflower

Steps

1. Preheat oven to 350 degrees F.
2. Marinate the chicken quarters in tandoori marinade (or use store-bought masala mixed with yogurt). Score the flesh of each quarter and slather it completely with the marinade.
3. Place the marinated chicken on a sheet pan, leaving room for the cauliflower mixture.
4. In a separate bowl, combine 2 cups of cauliflower florets, 1/2 cup of green pepper pieces, 5 garlic cloves, 1 tablespoon of mustard oil, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, and salt to taste. Mix well.
5. Place the cauliflower mixture onto a piece of foil and set it aside on the sheet pan (ensure chicken juices do not touch the cauliflower).
6. Bake both the chicken and the cauliflower for 30 minutes.
7. After 30 minutes, pull the sheet pan out. Turn the broiler on and let the chicken bask in the heat for a few minutes to give it a head start.
8. Return the sheet pan to the oven and cook both the chicken and the cauliflower for another 35 to 45 minutes, rotating the pan as needed to ensure even browning.
9. Once cooked, pull out the cauliflower and allow it to cool.
10. While the cauliflower cools, turn on the broiler and let the chicken bask in the heat for a few more minutes until desired doneness (watch carefully to prevent burning).
11. Mash the cooled cauliflower with a mortar and pestle. Add a few tablespoons of yogurt to create a dip base.
12. Season the mashed cauliflower mixture with salt and pepper.
13. Stir in 1/2 cup of cooked peas and 1/4 cup of chopped coriander (cilantro) into the cauliflower mix.